Black Eyed Pea Chili is a hearty vegan and glutenfree chili recipe using beans, seasonal vegetables, and flavorful spices. It’s also known as ‘Lobia Masala’ in India and is quite popular among vegetarian options.
Hi Everyone, hope you had a nice weekend and for all of us in America, hope you had a fun Thanksgiving with family and lots of food. I surely had a lot of fun as my birthday also fell in the Thanksgiving week, so last week started with an extra festive mood at our home and was filled with lots of love, laughter, family-friends visits and tons of food especially cakes. I don’t know about you, but we are definitely in mood for real light food or you can say an almost detox kind of stuff….so for today’s menu we were initially thinking juices/tea but we finally agreed upon a hot-n-hearty bowl of chili and since it’s Meatless Monday, it’s a perfect pair.
‘Black Eyed Pea’ is fairly easy to cook and the good part is that just like other beans, you do get them as raw bean form or cooked can and sometimes I’ve even come across frozen varieties. I usually get the ‘raw beans‘ and soak them overnight or a minimum of 5-6 hours, till they plump up. Then you can either steam them in a pressure cooker (3-4 whistles) or cook in a covered pot for about 20-25 minutes.A lot of times, this ‘ Black Eyed Pea Chili ‘ is my easy goto dinner menu too, just combine with a bowl of rice/quinoa/couscous or even bread whatever you like. For this particular recipe, I’m sauteing and cooking the beans along with some really flavorful spices like cloves, pepper, cinnamon, bay-leaf, etc that also helps in keeping our body warm in winters. To make it more wholesome or one pot meal, I’m adding vegetables but if you’re craving some meat, feel free to add cooked ground meat of choice. It seriously tastes delicious with everything. Once the chili is ready, you can add more toppings as per choice. Since I wanted to keep it as light as possible, I’m just sprinkling some cheese and fresh chopped veggies.